Kombucha has a rich history and has been brewed for centuries, if not millennia. Starting with a pot of sweet tea, a SCOBY (symbiotic culture of bacteria and yeast) is added and the brew is left alone for a period of time to ferment. The resulting tangy sweet beverage delights the senses, while the living nutrition invigorates the body. Kombucha is naturally full of antioxidants, probiotics, organic acids and B vitamins, and fans of the beverage often refer to it affectionately as ‘buch for short or more grand names like “the elixir of life” or “tea of immortality”. During the fermentation process and even after bottling, the bacteria continues to flourish, producing a cloudy, jelly-like byproduct, confirming kombucha’s living, healthy nature.  These naturally occurring benefits of, in addition to the decoration of adaptogenic herbs used by Kootenay Kombucha makes for an overall “feel good” kind of brew.



  • Aids digestion
  • Assists immune function
  • Balancing internal pH
  • Boosts immunity
  • Controlling hunger and supporting a healthy weight
  • Eases constipation
  • Encouraging a balanced mood by regulating hormones
  • Enhanced overall health and wellbeing
  • Helping the body cope with persistent stress
  • Increased energy
  • Promotes healthy cholesterol
  • Supports healthy liver function



With less than 1/3 of the sugar found in soft drinks, and numerous healthful properties, health conscious people everywhere are turning to kombucha to satisfy their thirst. Our kombucha contains about a tablespoon of sugar per 355 mL serving. No cane sugar is added after the primary fermentation process.


There is typically a small amount of caffeine in kombucha, much less than a regular cola or cup of coffee. The amount of caffeine varies based on the recipe of each brew: the Liquid Sun brew with Rooibos is the lowest, while the Amazon Energy brew with yerba mate is the highest.


Kombucha contains trace amounts of alcohol, a natural by-product of the fermentation process that preserves the brew and protects it from harmful microorganisms. The trace amounts of alcohol are similar to what you’d find in unpasteurized fruit juice. Relax and enjoy, these amounts of alcohol are “buzz-free.”


Why does Kootenay Kombucha have to stay in the fridge? Kombucha is raw, and biologically active. The fermentation process continues as long as bacteria and yeast have sugars to feed on. Yeast are temperature sensitive, and the cold keep them less active. In other words, leaving it in the fridge puts the brakes on fermentation.


What is the shelf life of kombucha?

Once you bottle your kombucha in a growler, expect it to maintain the same flavour and level of bubbles for 24 hours unrefrigerated, or 3 weeks in the fridge. Once you open your kombucha growler, we recommend drinking it within 5 days for maximum fresh taste. Kombucha doesn’t technically expire, it doesn’t go off like milk or orange juice, but after a period of time the constitution and taste can change. We date stamp our kegs for 3 months, although none of our stores take that long to sell a keg. The kombucha you’re getting from our taps is very fresh, from 1-4 weeks since kegged. If your kombucha has been opened in the fridge for a while and tastes flat you can pour it into a smoothie for a probiotic boost!

What do I do with my growler?

Once you’ve purchased a growler and filled it up with kombucha, you can reuse it indefinitely, make sure to rinse your growler with hot water, only use natural soap like Dr. Bronners or Mountain Sky. We use growlers to cut down on packaging waste and so we can offer premium high quality kombucha at an affordable kootenay price. At this time we don’t have a system for sanitizing packaging, although we would like to start bottling kombucha and taking bottles back for deposit in the future.

Is Kootenay Kombucha pasteurized?

Our kombucha is 100% raw and full of benefical probiotcs and enzymes, it is also brewed with pure mountain water that has never been fluroidated or chlorinated. Cheers!

What if I drink too much kombucha?

If your body isn’t used to fermented foods like kombucha, sauerkraut, yogurt, or kefir you might want to start off slow. We recommend drinking 250ml per day to start off with if you have intestinal complications. You can eventually drink up to 1L of kombucha per day, listen to your body and do what feels best for you. Drinking kombucha is very cleansing for the digestive system and can lead to overactive G.I. tract if your body isn’t used to it. It is also important to be drinking water as well as kombucha in your day, kombucha is refreshing and delicious but doesn’t replace your body’s need for pure clean water.